Citrus Salmon Lollipuffs

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 32
• 1 lb thawed frozen salmon or 1 lb fresh salmon fillet, cut into 1-inch cubes
• 2 tablespoons lemon juice
• 3 tablespoons teriyaki sauce
• 1 (17 1/3 ounce) package pepperidge farm puff pastry sheets, thawed
• 1/3 cup orange marmalade or 1/3 cup apricot preserves
• 1 teaspoon red pepper flakes (increase if you want more bite)
• 3 inches wooden skewers

Recipe

• 1 heat the oven to 400°f
• 2 place the salmon into a medium bowl.
• 3 add the lemon juice and 2 tablespoons teriyaki sauce and toss to coat.
• 4 unfold the pastry sheets on a lightly floured surface.
• 5 cut each pastry sheet into 16 (1/2-inch wide) strips crosswise, making 32 in all.
• 6 cut each strip in half crosswise, making 64 in all.
• 7 place 2 strips on a baking sheet to form a cross shape.
• 8 repeat with remaining strips.
• 9 place 1 piece salmon in the center of each pastry cross.
• 10 fold the ends of the pastry cross over the filling and press to seal.
• 11 turn the pastries seam-side down on the baking sheets.
• 12 bake for 20 minutes or until the pastries are golden brown.
• 13 stir the marmalade, remaining teriyaki sauce and red pepper flakes in a small bowl.
• 14 serve the pastries on 3-inch wooden skewers with the marmalade mixture for dipping.
• 15 enjoy!